On that one you said was bad. Actually looks OK for what it's worth. May be just a bit damp. Leave it out for part of a day and dry it some and see. The core looks consistent and the rind doesn't appear damp.

Some ammonia is normal in ripened, aged cheese. Sometimes it gets trapped in storage and just needs a bit of air.

Matt- some time you mentioned you felt that Cowgirl was selling too young. Here's a tip from Cheesemaker Maureen Cunnie:

Each Cowgirl is stamped with a five digit number.
1) batch of the day, a 0 means only batch made that day.
2) creamery, 0=Point Reyes & 2=Petaluma
3) Julian date (date made). Last three digits. "093" is today.